CAPITOL LUNCH CHILI SAUCE
Yield: 1 Servings|
-Subject: Re: Cappy's
-CAPITOL LUNCH CHILI SAUCE
1 lb. hamburger 4 green peppers (chopped) 4 onions (chopped) 3 celery
stalks (chopped) 3 pcs. chopped garlic
Mix hamburger and chopped ingredients in a saucepan. Add app. 3 cups
of water. Cook slowly until mixture begins to thicken.
When it thickens, add 3 tablespoons of chili powder, then add salt
and pepper to suit your taste.
The secret of this sauce is that you must cook it S-L-O-W-L-Y (3-4
hrs.), stirring often.
When finished cooking, add 3 tablespoons of dried mustard and stir in
well. For best results, use hot dogs with the "skin" on them
(Capitol Lunches the Martin Rosol's brand). Put the hot dog on a
FRESH roll, spread on some fresh mustard, fresh chopped onion,
spread on the sauce, and ENJOY!
(Note: This recipe makes a LOT of sauce, as you can imagine, since
the quantities are for use in a restaurant. Use smaller amounts of all
ingredients to suit your needs.)
OLIVE GARDEN HEART HEALTHY CHICKEN/PASTA
Yield: 4 Servings|
-WALDINE VAN GEFFEN
8 oz Fresh pasta shells -- or
6 oz Dry pasta shells
1 1/4 lb Fresh spinach
1 lb Chicken breast; boned,
Skinned -- grilled, cut1"
4 md Cloves garlic-chopped fine
1 ts Olive oil -- or
1 c Chicken broth
1/2 ts Nutmeg or mace
Salt and pepper
1/2 c Parmesan -- grated
Cook the spinach in the broth until tender. Drain and reserve broth.
Mash out excess liquid. Cook pasta. Preheat a saute pan or heavy
skillet over medium heat, add the oil or vegetable spray and saute
the garlic, stirring constantly, until it is white. Don't allow it to
brown. Add the spinach and nutmeg or mace, salt and pepper. Add the
chicken pieces to the spinach, stir and turn and add a small amount
of the reserved cooking broth. Stir and turn the spinach until it is
hot, adding broth as necessary. Remove pasta and immediately drain.
Add the shells into the spinach mixture and blend well. Serve
immediately with Parmesan.
CARROT SALAD: LADIES LUNCH
Yield: 6 Servings|
2 c vegetable oil
2 c red wine vinegar
1 c sugar
1 ts dry mustard
8 oz tomato sauce -- canned
1 lb baby carrots -- julienned
: and cooked
1 lg green bell pepper -- sliced
1 md onion -- sliced
: Salt and freshly ground
: black pepper
Mix together the oil, vinegar, sugar, dry mustard, and tomato sauce.
Add the carrots, green pepper, and onion. Season to taste with salt
and pepper. Chill. May be made ahead several days. Yield: 6 servings
CHILI CRAB PUFF: LADIES LUNCH
Yield: 4 Servings|
1 lb grated Monterey Jack cheese
1 c crab meat
8 oz diced green chilies --
1/3 c half-and-half
2 c flour
1 c Marinara Sauce or tomato
Preheat oven to 400 degrees. Grease a deep 12- to 2-quart baking
dish. Set aside 2 cup of the cheese for the top. Place 1/3 of the
cheese on the bottom of the baking dish. Add 1/3of the crab and 1/3
of the chilies. Repeat, making 3 layers of each. Whisk the
half-and-half with the eggs and flour, and slowly pour into the
baking dish. Top with the marinara sauce and sprinkle with the
reserved cheese. Bake, uncovered, for 1 hour, or until hot and set in
center. Yield: 4 servings
POTATO PANCAKES (LATKES) (HEALTHY HEART)
Yield: 4 Servings|
1 1/2 c Shredded potato (can use
Frozen "Simply Potato"
2 tb Oat flour (or 2T rolled oats
Milled into flour)
1/4 c Chopped onion (or 4T dried
1/4 c Water
pn Salt, fresh ground black
Mix flour and water, add onions and potato. Add a bit more water if
needed to form thick pancake batter. Fry till golden brown with some
darker spots in non-stick pan with a 1/2 second spray of Pam. Serve
with applesauce. Makes 4 large pancakes.
From the Healthy Heart Handbook.
I've had very good results with the plastic bags of frozen Simply
Potato, a shredded potato that is the only one I could find without
added oil. More costly than shredding your own potato, it saves time
and also makes excellent hash browns (add onions, fry in non-stick
pan, no oil).
Putting a little rolled oats into a blender or coffee mill makes oat
flour in a jiffy. No need to go out and buy and store oat flour.